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Monday, November 9, 2015

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb

These simple to make biscuits have become a family favorite. They are great dipped in Soups and Sauces.

Garlic Cheddar Biscuits ~ Gluten Free ~ Low CarbIn a mixing bowl whisk:1/3 Cup Coconut Flour : I used Bob's Red Mill ~ Sift it to remove any lumps1 TBL. Psyllium Husk½ tsp. Baking PowderDash of Salt and Pepper1 tsp. Garlic Powder (or to taste)In a separate bowl whisk together:4 Eggsthen add1/3 Cup Melted Butter cooledAdd the wet ingredients to the dry ingredients using a wire whisk until combinedUsing a Rubber Spatula fold in:1 Cup Sharp Cheddar CheeseLet sit for 5 minutes to absorb the Psyllium HuskLine a cookie sheet with a silpat linerUse an ice cream scoop to evenly measure out the biscuits onto the prepared cookie sheetYou get 6-7 biscuits Bake in a preheated 400* ovenFor 15-18 Minutes or until the top and edges of the biscuits are golden brownMelt 1 TBL. ButterAfter you remove the biscuits from the oven brush with the melted butter.Cool on a wire rack for at least 1 hour. Because these biscuits have a lot of eggs, I find that cooling them for a least 2-3 hours makes them more dense and are great for dipping into Soups and Sauces.Enjoy!Link to make my Soup:I used Chicken rather than Turkey and added Kale:https://youtu.be/vjqR4YX6Kuk